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Creamy Vegan White Bean Soup

This vegan bean soup is packed with flavor, fiber, and nutrients. It is creamy simply from blending 1/2 the beans while it retains the perfect texture and small pieces of hearty vegetables.
4.22 from 14 votes
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Servings: 8
Calories:

Ingredients

  • 2 Tablespoons olive oil
  • 2 15.5oz cans Great Northern Beans, drained and rinsed
  • 2 medium carrots peeled and sliced into rounds
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary or a sprig of fresh
  • 1 large bay leaf
  • 1/4 cup chopped parsley leaves

Instructions

  • In a large saucepan, heat the oil then saute the carrots, celery, and onion over medium heat until they begin to soften, about 5 minutes.
  • Add in garlic and saute for another 2-3 minutes.
  • Stir in broth, salt, pepper, rosemary, bay leaf, and beans. 
  • Heat to a boil over medium-high heat then reduce it again to simmer over medium heat for 15 minutes.
  • Remove the rosemary (if using whole sprig) and bay leaf. 
  • Use an immersion blender to puree a portion of the soup, about 10 pulses so some of the beans retain their consistency.
  • Garnish with fresh pepper and parsley. Serve hot.
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